Zucchini date muffins


Baking is undoubtedly one of the best ways to spend a Sunday morning. The house is just waking up but someone is already concocting something wonderful. I am always motivated to bake in the morning. Exercise usually comes first, whether it’s running, yoga, or a trip to the gym. After a shower I’m fresh and ready to create something in the kitchen. That way I float on a feeling of accomplishment for the rest of the day and have something homemade to snack on.
This morning Lee (the fiance) and I went to the gym midmorning instead of first thing. That meant I had time to bake bright and early. I opted for muffins, of course, and got out a recipe I’d been meaning to try.
I’ve never made zucchini muffins and there were a couple zucchini in the fridge begging to be used before we go away for the week. I ended up only needing one of them, although next time I make these I think I’ll use more zucchini. The orange flavor is very noticeable. I might cut back on the orange zest next time (or call them zucchini orange date muffins).
Lee enjoyed a muffin as part of his sizable breakfast and I brought one along to the gym for a post-workout snack.


Zucchini date muffins

adapted fromZucchini Date Muffins on Foodista

1 cup wheat bran
3/4 cup whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, slightly beaten
1/3 cup agave nectar or honey
1/2 cup nonfat plain yogurt
2 tablespoons vegetable oil
1 teaspoon grated orange zest
1 cup grated zucchini
1/2 cup chopped pitted dates

Preheat oven to 30 degrees F.
Whisk together wheat bran, flour, cinnamon, baking powder, baking soda, and salt.
In a large bowl, combine egg, yogurt, agave or honey, oil, and orange zest; blend thoroughly.
Add dry ingredients to wet ingredients, stirring gently until just mixed.
Fold in dates.
Spoon into muffin tin lined with paper, silicon cups, or lightly oiled.
Bake at 350 for 15-20 minutes.


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